Plums boiled down in stock. Served with mutton.

Original Receipt adapted from J.Salmon

1 lb plums, stoned and chopped
4 oz sugar
½ pint white wine vinegar
1 tablespoon fresh mint, finely chopped

Place the plums in a saucepan with the sugar and vinegar and bring to the boil. Simmer until the plums are soft, then mash with a fork to produce a rough puree. Stir in the mint, spoon into a sauce boat and serve hot with Saddle of Lamb.